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Vegetarian Pesto Stuffed Mushrooms

Vegetarian Pesto Stuffed Mushrooms

Vegetarian pesto stuffed mushrooms with creamy ricotta pesto filling and a crispy parmesan top in 35 minutes. Easy appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 servings
Course: Appetizer
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 20 large cremini mushrooms stems removed and reserved
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt divided
  • 3/4 cup whole milk ricotta
  • 1/3 cup basil pesto store bought or homemade
  • 1/4 cup freshly grated parmesan plus more for topping
  • 2 cloves garlic minced
  • 1 pinch red pepper flakes optional
  • 2 tbsp fresh basil torn, for garnish

Method
 

  1. **Heat.** Preheat oven to 400F. Line a sheet pan with parchment.
  2. **Prep.** Wipe mushrooms clean and snap out the stems. Toss caps with olive oil and 1/4 tsp salt.
  3. **Drain.** Place caps gill side down on the pan and roast 5 minutes to release the water.
  4. **Mix.** Meanwhile stir ricotta, pesto, parmesan, garlic, red pepper flakes, and remaining salt in a bowl until smooth.
  5. **Stuff.** Flip the caps over and pat the gills dry with a paper towel. Spoon a heaping teaspoon of filling into each cap.
  6. **Bake.** Top with extra parmesan and bake 15 minutes until the filling is golden and bubbly.
  7. **Serve.** Garnish with torn basil and serve warm on a platter.

Notes

Pick large cremini or baby bella mushrooms about 2 inches across so they hold a real spoon of filling. Wipe mushrooms clean with a damp paper towel, never rinse. Mushrooms drink water like sponges. Use whole milk ricotta for the creamiest filling. Part skim turns watery as it bakes.